DE814385C - Process for preserving fruit juices and fruit pulp - Google Patents

Description

Method for preserving fruit juices and fruit pulp The invention refers to the handling and storage of fruit juices and fruit pulp negative pressure.

It is known that after the initial clarification ring, fruit juices can be preserved by keeping them under pressure in closed vessels by exposing them to a high pressure of CO, at temperatures not exceeding r5 ° C. In this way, fermentation is limited or prevented, and the juices can be kept with their original bouquet and odor for a while until it is convenient to use them further, e.g. B. by pasteurization or by filtering before peeling on bottles, for spray drying or for other purposes.

So far, a pressure of about S, 5 kg / cetn has been used for conservation, what the use of pressure-resistant and therefore relatively expensive Makes boilers necessary.

In contrast, the invention gives the possibility of simple and cheap Boiler to use.

Progress is achieved by prior to the action of Carbon dioxide in the fruit juice or fruit pulp reduces the oxygen content and that during the preservation of the fruit juice or the fruit pulp on a Temperature is maintained, which does not exceed 4.4 ° C.

The oxygen content is namely the cause of fermentation, and if so if the oxygen content is reduced, C02 no longer needs such a high concentration as before, the lowering of the temperature also has an effect to 4.4 ° C in the same direction. In pursuit of the inventive concept the overpressure to be exerted by the carbon dioxide can be further reduced, the further the oxygen content in the fruit juice or fruit pulp is reduced.

For example, the excess pressure to be exerted by the carbon dioxide be two atmospheres when the oxygen content in the fruit juice or fruit pulp is reduced to 0.15 cc per liter.

But the overpressure to be exerted by the carbon dioxide can also be 1.5 atm. then the oxygen content must be reduced to 0.095 ccm per liter.

A reduction in the oxygen content to 0.04 ccm per liter is also possible, so that the excess pressure to be exerted by the carbon dioxide is only one Atmosphere.

For the purposes of the invention, it is beneficial to use sulfur dioxide together with carbon dioxide. Then the preservation can take place at two atmospheres overpressure, while the reduction of the oxygen content is only necessary up to 0.5 ccm per liter.

In practicing the present invention, concentrations of C02 and consequently pressures that are lower than those previously used usually used to prevent fermentation. The amount of pressure depends this depends on the extent to which oxygen was removed from the juice before storage and treating the juice at 4.4 ° C or below.

When an adequate level of venting is unattainable, e.g. B. as a result of equipment effectiveness limitations or large quantities of cell-like or marrow-like substances contained in the juices Satisfactory results can be achieved by adding S 02. S 02 is there present in a concentration of the order of 50% o, and at 4.4 ° C or below this results in an excellent shelf life.

In addition, the addition of S 02 not only prevents fermentation during storage, but also destroys or renders the oxidizing agents in the juice ineffective, so that the juice cannot turn brown when it is bottled or when it is poured, and it cannot be found in bottles or in containers A precipitate is deposited on the material that is resistant to it. In this way, juices can be stored for considerable periods of time by using CO2 and SO2 together without suffering fermentation after the juice has been de-aerated. The concentration in which S 02 is used here remains far below the rates which are normally required to prevent fermentation when it is used by itself or in conjunction with C021 but without evacuating the air. If z. B. as a result of ineffective apparatus the oxygen content of the juice is only reduced to a value of 0.5 ccm per liter, the juice can still be made suitable for storage using C 02 at a pressure of 2 kg / ccm, provided that a small amount of SO is added.

Claims (5)

PATENT CLAIMS: i. Process for the preservation of fruit juices and fruit pulp in a boiler under excess carbon dioxide pressure, characterized in that the oxygen content is reduced before the action of carbon dioxide in the fruit juice or fruit pulp and that during the preservation the fruit juice or the fruit pulp is kept at a temperature which 4, Does not exceed 4 ° C. 2. Procedure according to claim i, characterized in that that to be exercised by the carbon dioxide Overpressure 2 atm. and the oxygen content in the fruit juice or fruit pulp is reduced to 0.15 cc per liter. 3. The method according to claim i, characterized in that that the overpressure to be exerted by the carbon dioxide is 1.5 atm. and the oxygen content in which fruit juice or pulp is reduced to 0.095 cc per liter. 4. Procedure according to claim i, characterized in that that to be exercised by the carbon dioxide Overpressure i Atm. and the oxygen content in the fruit juice or fruit pulp is reduced to 0.04 ccm per liter. 5. The method according to claim i, characterized in that by adding sulfur dioxide to the carbon dioxide, the reduction of the oxygen content in the fruit juice or fruit pulp takes place only up to 0.5 ccm per liter and the preservation at an overpressure of about 2 atm. takes place.